Sunken drunken chocolate cake

Sunken drunken chocolate cake

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 35 mins Cook: 30 mins - 35 mins Plus macerating (soaking) and cooling

More effort

Serves 14
Prunes, Marsala and dark chocolate - a marriage made in heaven. It may sink and crack as it cools, but this is part of its charm

Nutrition and extra info

Nutrition: per serving

  • kcal245
  • fat15g
  • saturates7g
  • carbs22g
  • sugars21g
  • fibre2g
  • protein5g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 140g prune (Agen if you can get them), pitted
  • 4 tbsp marsala or PX Sherry
  • 100g butter, plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp cocoa
  • 140g dark chocolate (70%), chopped
  • 100g caster sugar
  • 50g light muscovado sugar
  • 4 large eggs, 2 separated
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 100g ground almond
  • 1 tbsp plain flour

Method

  1. Heat oven to 180C/160C fan/gas 4. Gently heat the prunes and Marsala over a low heat until hot. Remove from the heat and leave for about 1 hr or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until roughly chopped.

  2. Butter and line the base of a 20cm springform tin. Dust with cocoa, tip out any excess and reserve. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in the prune mix.

  3. Whisk the sugars, 2 eggs and 2 egg yolks until pale, thick and doubled in volume. Fold the chocolate mixture and vanilla into the egg mixture, then sift over the ground almonds, flour and remaining cocoa. Fold until everything is combined.

  4. Whisk the egg whites until stiff and gently fold into the mixture. Spoon into the prepared tin and bake for 20-25 mins or until a light crust has formed. Allow to cool in the tin – it will sink and crack as it cools. Remove from the tin and dust with cocoa before serving.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Albert.Me
4th Jun, 2015
The recipe copy pasted on this site - http://sweet.hubgarden.com/sunken-drunken-chocolate-cake/
jose81
31st Mar, 2013
4.05
Was excited to try this as made it wheat free by substituting GF flour. Baked for 25mins and thin crust evident - but more like choc mousse in middle! Was eaten the next day but a VERY tasty choc mousse. Used tinned cherries and port, instead of prunes and sherry. Tasted alcoholic, but in a good way. Will maybe do again. Also added 1/2 tsp baking powder but not sure it was necessary.
coofie
25th Feb, 2013
5.05
I made this for a friend's birthday, and sank everyone into a happy chocolate coma - wonderful, easy recipe, will definitely make again :)
nerysmsk
8th Dec, 2012
Also very good with dried sour cherries and brandy
sallyfruitloop
4th Dec, 2012
Just wondered if this cake can be frozen?
cakeanyone
4th Nov, 2012
3.05
This was good but not as good as I thought from the reviews. I baked for just over 25 minutes and it was still really gooey once cold..maybe because I over whizzed the prunes? Still, glad I made it but will probably try other recipes rather going back to this one.
graceemma
28th Aug, 2012
I've been thinking of making this cake, because of all the good reviews and I was wondering if a 1/2 tsp of baking powder would help it rise? If anyone has tried this please let me know :) Also what are the prunes in it like? Thank you, happy baking!!
maryechappell
30th Jul, 2012
4.05
Makes a nice gooey cake, I have made it twice and it worked better the 2nd time, not sure why maybe the extra egg!
stonefruit
1st Jul, 2012
5.05
Fabulous.
kev540
2nd Jun, 2012
5.05
Very nice, very easy. Gona use cherries next time instead of prunes, should be even nicer.

Pages

katerobertsvegitaria
12th Apr, 2014
I'm trying to get as much done in advance for Easter, then there's less to do at the time. Could someone tell me if this wonderful cake suitable for freezing? Thanks
goodfoodteam's picture
goodfoodteam
28th Apr, 2014
Hi there, for best results I would not freeze this cake as it will affect the moist and gooey texture once defrosted, thanks.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.